Roasted Red Pepper Dip
- 1/3 cup whole natural almonds
- 1 cup jarred roasted red peppers, drained
- 1 teaspoon red wine vinegar
- 1 tablespoon shallot
- 1 tablespoon olive oil
- Salt and pepper
Preheat the oven to 350 degrees F. Put the nuts on a baking sheet and toast until fragrant, about 10 minutes. Let cool.
Put the nuts into a processor and finely chop. Add pepper, vinegar and shallots to the bowl and process until smooth. While the processor is running, drizzle the oil into the bowl. Season with salt and pepper and serve.
Copyright 2005, Ellie Krieger, All Rights Reserved